Milk Chocolate-Espresso Truffles
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Whipping Cream2 tsps
Instant Espresso PowderDirections:
1
Stir first 3 ingredients in top of double boiler set over simmering water until smooth
2
Remove from over water
3
Whisk in Kahlúa
4
Cool 15 minutes
5
Freeze until firm, about 2 hours
6
Line baking sheet with foil
7
Place cocoa powder on plate
8
Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds
9
Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly
10
Return to sheet
11
Cover with foil; chill truffles until firm, at least 2 hours
12
(Can be made ahead
13
Chill in covered container up to 1 week or freeze up to 1 month
14
) Let stand at room temperature until slightly softened before serving
15
Stir first 3 ingredients in top of double boiler set over simmering water until smooth
16
Remove from over water
17
Whisk in Kahlúa
18
Cool 15 minutes
19
Freeze until firm, about 2 hours
20
Line baking sheet with foil
21
Place cocoa powder on plate
22
Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds
23
Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly
24
Return to sheet
25
Cover with foil; chill truffles until firm, at least 2 hours
26
(Can be made ahead
27
Chill in covered container up to 1 week or freeze up to 1 month
28
) Let stand at room temperature until slightly softened before serving